The Hairy Bikers, in their series exploring the food of the North, visited a pub in Lancashire where they were combining our ...

If you're a fan of lamb, the shanks are one of the most tender and tasty cuts. There is a grocery store chain that has an excellent deal for you.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

I prefer Madras style curry powder, a sweet spicy blend that is available in a small tin box in most supermarkets. For variation, try replacing the raisins with pitted dried prunes, apricots, or ...

1. In a large sauté pan heated over medium-high heat until hot, add 2 tablespoons oil. Add the onion and cook, stirring frequently, until the onion begins to soften. Stir in the curry powder, cumin ...

If your taste runs to the more exotic, try this recipe from Lee Bailey's "City Food." The pie, called "bobotie, " traditionally is made with lamb, but chicken can be substituted. Bailey served it with ...

Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as needed so the meat ...